Slow Cooker Still Needed for New Season

Wednesday

Spring has sprung but Mother Nature is dragging her heels. So, this column is for Rick Blanton, a reader who asked for a beef stew recipe in a slow-cooker.

Spring has sprung but Mother Nature is dragging her heels. So, this column is for Rick Blanton, a reader who asked for a beef stew recipe in a slow-cooker.

When it comes to a recipe for beef stew, it reminds me of a dish like spaghetti, chili or a pot of soup - they all vary each time you decide to make them.

As I dove into my archives and keeper box of recipes, I realized I had several different recipes for slow-cooker beef stew. After checking my pantry and freezer I thought I would do a rework on the basic recipe.

I couldn’t go wrong with leftover red wine and a packet of Lipton’s Onion Soup mix. I still kept the usual flavor enhancers that go into the stew like, Worcestershire sauce, paprika and bay leaves. In the end the combination turned out a great taste balance.

Keep these tips in mind these tips when making the stew in a slow-cooker.

- Do not open the cover of your slow-cooker during cooking; if you do, allow another 15-30 minutes of cooking time.

Happy Spring !

SLOW COOKER BEEF STEW

2½ pounds beef stew meat, cut into cubes

¼ cup all-purpose flour

Salt and pepper for seasoning meat

2 to 3 Tbs. of canola oil for browning

1 large onion, chopped

3 large potatoes, cubed

4 carrots, sliced

2 ribs celery, sliced

2 cups beef broth or stock

½ cup red wine

1 packet (1 ounce) onion soup mix

2 cloves garlic, minced

2 bay leaves

2 tsp. paprika

2 tsp. Worcestershire sauce

Salt and pepper to taste

1 cup frozen baby green peas

Dry cubed meat with paper towels and season with salt and pepper. Roll meat in flour and shake off excess. In a large skillet add in canola oil and heat the pan over medium-high heat. Brown the stew meat in batches. Do not crowd the pan. Remove pieces as they brown and drain on a plate with paper towels.

In a saucepan, add in the beef broth or stock and wine, bring to a boil. Add in garlic, bay leaves, paprika, Worcestershire sauce, onion soup mix, and salt and pepper to taste, stir until well combined and remove from heat.

In the slow-cooker, add in the onions, potatoes, carrots, and celery. Add in browned beef stew meat. Pour liquid mixture on top. Cover and cook on low for 10 to 12 hours or high 5 to 6 hours.

Add in the frozen peas 15 minutes before serving and stir well, taste for seasonings.

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